Name: Peanut Laddu (Nilakadalai Urundai): Easy South Indian Sweet Recipe
Prep time: 20 min
Total time: 20 min
Ingredients: 300 gm Peanuts (also known as nilakadalai); 200 gm Jaggery (grated or powdered); 1-2 tbsp Ghee (for added richness and to prevent sticking)

Peanut Laddu (Nilakadalai Urundai): Easy South Indian Sweet Recipe

20 minutes

1205 reads

4.75 from 4 votes

Indian South Indian

About Peanut Laddu (Nilakadalai Urundai): Easy South Indian Sweet Recipe

Peanut Laddu, or Nilakadalai Urundai, is a cherished South Indian sweet, especially significant during the Thiru Karthigai festival. In our family, these delicious laddus are traditionally made early on festival mornings, marking the beginning of a day of fasting, sustained only by these wholesome treats and light liquids. The day culminates with prayers and a festive vegetarian meal, making these laddus a beloved part of the celebration.

This classic recipe combines roasted peanuts and jaggery for a delightful crunch and a perfectly balanced sweet treat. The richness of the peanuts is complemented by the natural sweetness of the jaggery, creating a nutritious and satisfying snack that's far healthier than many commercially available sweets. This recipe is perfect for festivals or a simple, yet special anytime snack.

Enjoy this simple yet deeply meaningful recipe, a taste of South Indian tradition and flavor.

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Recipe Time & More

Prep20

Total20

Calories304 kcal

Serves

Served AsBrunch Snacks

Recipe TasteCrunchy Savoury

Ingredients

For the Peanut Laddu

▢ 300 gm Peanuts also known as nilakadalai
▢ 200 gm Jaggery grated or powdered
▢ 1-2 tbsp Ghee for added richness and to prevent sticking

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Instructions

Dry Roasting the Peanuts

Dry roast the peanuts in a heavy-bottomed pan over medium heat until the raw smell disappears and the skins begin to peel off. This takes about 8-10 minutes, stirring frequently to prevent burning.

Cooling and Peeling

Remove from heat and let the peanuts cool completely. Once cool, gently rub the peanuts in your hands to remove the skins. Set aside.

Grinding the Peanuts and Jaggery

Coarsely grind the roasted peanuts in a food processor or blender. Do not pulverize them into a fine powder. Add the grated jaggery and pulse until coarsely combined. A slightly grainy texture is desired.

Forming the Laddu

If using, add 1-2 tablespoons of ghee or oil to the mixture and mix well. This will add richness and help the laddu bind better. Using your hands, roll the mixture into small balls (approx 1-inch diameter).

Storage

Store the peanut laddus in an airtight container. They will stay fresh at room temperature for 2 days. For longer storage, refrigerate.

Recipe Notes

Expert Tips for Perfect Peanut Laddu

Quality Ingredients: Use fresh, high-quality peanuts and jaggery for the best flavor and texture.
Don't Over-Grind: A coarse grind is crucial for maintaining the delightful crunch of the laddu. Avoid making a fine powder.
Adjust Sweetness: Adjust the amount of jaggery based on your preference. Taste the mixture before forming the laddus and add more jaggery if needed.
Optional Ghee/Oil: Adding a little ghee or oil enhances the flavor and texture, making the laddus richer and softer. This is entirely optional.